Makes 2 Servings
Macros: 464 cal, fat 16g, carbs 37g, fibre 10g, protein 46g
1/3 cup Vegetable Broth (or Chicken Broth)
1 1/3 Tbsp Tamari
2 Zucchini (large)
1 1/3 Tbsp Coconut Oil (divided)
2 Garlic (cloves, minced)
1 tsp Ginger (grated)
302 g Shrimp (peeled and deveined)
2/3 Yellow Bell Pepper (large, sliced)
2/3 cup Matchstick Carrots
2 2/3 Tbsp Red Onion (diced)
2 cups Asparagus (woody ends snapped off)
2 tsp Sesame Seeds
In a small bowl, combine the vegetable broth and tamari. Set aside.
Spiralize your zucchinis into noodles and set aside.
Place half of the coconut oil in a large frying pan and heat over medium-low heat. Add the garlic and ginger and saute for a minute. Add the shrimp and saute for about 3 minutes or until cooked through. (Note: Shrimp should be pink on all sides.) Transfer the shrimp to a bowl and set aside while you prepare
Increase heat to medium. Add remaining coconut oil to the pan along with the bell peppers, carrots, red onion and asparagus. Saute for 4 minutes or until veggies are slightly tender. Add your broth/tamari mix and stir for another 4 minutes.
Add the shrimp back into the pan along with your zucchini noodles. Use tongs to toss and coat for 1 to 2 minutes or until zucchini noodles are slightly softened.
Divide stir fry onto plates and sprinkle with sesame seeds. Enjoy!
More Greens: Add wilted spinach or kale.
Like it Spicy: Serve with hot sauce or sprinkle with red chili flakes.
Thicker Sauce: Add coconut flour or almond flour to the broth/tamari mix to thicken it.
No Shrimp: Use chicken or beef instead.
Vegan: Skip the shrimp and use edamame, chickpeas or white beans instead.